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To quarter something like a deer take a knife and stick the blade along the pelvis and just sort of lift it away from the bone. When you want to take the ham off of a leg just run the knife through the meat along the bone so it opens up and the bone can be slipped out. The hams will some is run the knife around the ball joint of the hip. Try to save the rear haunches if you can. Also get the backstrap, the rows of meat paralleling the spine just like in a human. Don;t bother saving the ribs, deer ribs are not good at all and a big waste of time, but the yotes like them. When you take off the front hams run the knife in what could be described as similar to armpit and just work it around the joint until the ball comes out of the socket, take the ham away and remove the bones. You don't need to take a lot of time or care for this unless you are really anal. The neck of a deer can be saved for making soup if you wish. Usually i just save the four hams, the backstrap, neck and the tenderloins with lie underneath the backstrap inside the body cavity. If you are going to bone the animal in the field you shouldn't need to hang it up, if you do hang it, just tie a rope around the neck.
When you bone the animal(no jokes here) don't cut the spine in half or cut the pelvis away. Just try to separte the muscle away from the bones. When you skin the deer start at the neck and use a somewhat dull knife to just cut the membranes that hold the skin on. If you hang the animal you can start at the neck, make slits down the front of the neck and then almost just peel the hide off.
I usually have a duller knife for skinning and then one that is sharp for the boning. If you do it right all you should be taking with you is the hide, head for identification or whatnot and meat, you can leave all the legbones, spine and ribs behind for the coyotes. Maybe we can whittle down your questions a few at a time
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